Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I’ve loved them. They’re a perfect, and perfectly surprising, amuse-bouche, or appetizer. I make them often, we make them in classes, guests eat them like they were candy. Which they sort of are, with a salty, peppery touch.
I adapt the flavors depending on when and to whom I will be serving these. If guests can handle heat, they get more pepper (my preference); if they love salt, I’ll use a bit more. If they really can’t handle cinnamon, like many French whose palates aren’t coded with cinnamon love, I use less. You can do the same.
Once these are made and cooled, they’ll stick together because the caramel acts like glue. So, just break them apart before serving with champagne or your favorite sparkling wine, of course! And to help you get these made, watch the video. You’ll see the magic of sand turning to sugar right before your eyes! And if you have many leftover (a bit unlikely but you never know), they freeze perfectly.
SPICY PRALINE ALMONDS